Experience the exotic flavors of our Mung Bean Curry, a healthful blend of beans and spices, simmered to perfection in creamy coconut milk for a unique twist.
These little beauties are found mainly in Asian cuisines, particularly in Thai, Indian, and Filipino dishes. They are packed with all sorts of good-for-you nutrients, protein, and fiber. You can use them as you would green split peas or lentils (my favorite!). They have a slightly sweet flavor, which works perfectly with the delicate coconut milk in this mung bean recipe.
I promise you that you can find green mung beans in almost any grocery store, and they are very cheap and easy to cook. Most importantly, they do not need to be pre-soaked!
Table of Contents
What are Mung Beans
Mung beans, also known as moong beans, green gram, monggo, or green moong dal, are small, green legumes that are a staple in many Asian cuisines. They come in various forms, including whole mung beans (sabut moong ), split mung beans (moong dal), and sometimes even sprouted. These beans are highly valued for their nutritional benefits.
They are a rich source of plant-based proteins, making them a popular choice in vegetarian and vegan diets. Mung beans are also packed with essential nutrients like folate, calcium, potassium, vitamin K, and magnesium. Additionally, they contain antioxidants, which are beneficial for health.
Reasons to Love Mung Bean Curry
- Mung Beans are ideal for those seeking quick meal options as they don’t need soaking like other beans.
- This vegetarian dish is versatile and you can serve it as a soup, with rice, or Indian bread like Naan bread, chapati, or roti.
- Mung beans are inexpensive, making this curry a budget-friendly meal choice.
Recipe Ingredients
- Green Curry Paste: Offers a vibrant, spicy flavor and creamy texture.
- Coconut Milk: Adds a rich, creamy texture and subtle sweetness, balancing the spices.
- Ginger: Brings a warm, spicy, and slightly sweet flavor.
See the recipe card for full information on ingredients and quantities.
Variations
- Spice and Herb Variation: Consider adding a blend of cumin seeds, turmeric, coriander powder, and mustard seeds to the mung beans. These spices introduce a warm, earthy flavor and vibrant color, while a generous sprinkle of chopped cilantro or parsley before serving adds a fresh, aromatic touch.
- Green Curry Paste Alternative: If green curry paste isn’t available, you can substitute it with red curry paste for a different flavor profile. Another option is to make a simple blend of ground cumin, coriander, turmeric, and a bit of lemongrass or lemon zest for a homemade alternative.
How to Cook Mung Bean Curry
Step #1: Heat the oil in a 3-quart Dutch oven or large covered pot over medium-high heat.
Step #2: When hot, add the chopped onions and cook, stirring occasionally, until semi-translucent (about three minutes).
Step #3: Add the garlic and ginger and cook for another minute, stirring frequently so as not to burn the garlic.
Step #4: Add the mung beans and cook, stirring frequently, for 60 seconds until slightly toasted.
Step #5: Add the three cups of water, stir, and bring to a boil. Let boil for 2-3 minutes then reduce the heat to low, cover, and simmer for 20 minutes. Add in the chopped tomato, curry paste, coconut milk, and seasonings, then stir, re-cover, and cook until mung beans are tender and splitting out of their shells (another 5 minutes or so).
Step #6: Add the spinach leaves and stir until wilted.
Step #7: Taste the dish and add salt and pepper as desired (I added quite a bit of both).
Step #8: Serve with rice and garnish with cilantro.
Expert Tips
- Toast Spices First: Before adding the garlic and ginger in Step #3, briefly toast the curry paste in the oil. This deepens the flavors, making the curry more aromatic.
- Rinse Mung Beans: Before adding mung beans in Step #4, rinse them thoroughly under cold water. This removes any dust or debris.
- Simmer Gently: During Step #5, ensure the curry simmers gently. Vigorous boiling can break the beans apart and affect the texture of the dish.
More Methods For Cooking Mung Beans
- Pressure Cooker: Seal the lid and cook on medium heat until you hear 3 whistles. Once the pressure naturally releases, open the cooker. If the curry is too watery, let it simmer uncovered to reduce the liquid. If it’s too thick, add hot water and stir to achieve a thinner consistency.
- Instant Pot: Secure the lid and set the valve to sealing. Choose the high pressure setting for 20 minutes (or 15 minutes if beans are pre-soaked). Once the cooking time is over, allow for a natural pressure release for 15 minutes, then manually release any remaining pressure.
Frequently Asked Questions
To make Mung Bean Curry spicier, add red chillies, green chilies, or a pinch of red chili powder. Introduce these spices while sautéing onions, garlic, and ginger to enhance flavor integration. Start with a moderate amount and adjust upward to suit your taste preference.
Enhance your curry with vegetables like carrots, bell peppers, sweet potatoes, or zucchini. Add harder vegetables early on and softer ones later to keep their textures.
Storage Info
Store Mung Bean Curry in an airtight container in the refrigerator for up to 5 days. To freeze, store in your freezer for up to 3 months; thaw overnight in the fridge before reheating.
To reheat, warm it gently on the stovetop over medium heat, stirring occasionally, until hot throughout. If the curry seems too thick after storing, add a little water or coconut milk to reach the desired consistency. Microwave reheating is also an option, using a microwave-safe dish and stirring halfway through heating.
More Delicious Recipes That You’ll Love
Mung Bean Curry Recipe
RECOMMENDED PRODUCTS
Ingredients
- 1 cup mung beans - sorted (remove any debris)
- 1 onion - chopped
- 1 tomato - chopped
- 3 cups fresh spinach leaves
- 3 cups water
- 2/3 cup coconut milk
- 2 Tbsp. green curry paste
- 1/2 inch fresh ginger - minced
- 1 clove garlic - minced
- 1 tbsp. oil - I used grapeseed
- dash cayenne pepper
- dash ground coriander
- Salt and ground black pepper to taste
- fresh cilantro for garnish
Instructions
- Heat the oil in a 3-quart Dutch oven or large covered pot over medium-high heat.
- When hot, add the chopped onions and cook, stirring occasionally, until semi-translucent (about three minutes).
- Add the garlic and ginger and cook for another minute, stirring frequently so as not to burn the garlic.
- Add the mung beans and cook, stirring frequently, for 60 seconds until slightly toasted.
- Add the three cups of water, stir, and bring to a boil. Let boil for 2-3 minutes then reduce the heat to low, cover, and simmer for 20 minutes. Add in the chopped tomato, curry paste, coconut milk, and seasonings, then stir, re-cover, and cook until mung beans are tender and splitting out of their shells (another 5 minutes or so).
- Add the spinach leaves and stir until wilted.
- Taste the dish and add salt and pepper as desired (I added quite a bit of both).
- Serve with rice and garnish with cilantro.
NOTES
Nutrition
The curry was so comforting and the mung beans made it really filling.
I LOVE this! I love mung beans…. YUM.
I can’t believe I lived so long without them!
Oo, this sounds so good! I make something really similar with red curry paste and red lentils! 🙂 I’ll have to try the green version sometime (including spinach!).
That sounds awesome, too! You really can’t go wrong with curry and lentils 🙂
A lovely dinner! I would serve it with roasted or grilled fish on the isde,…Yummo! 🙂
Great idea! Fish would be excellent with this 🙂